Wings - need advice.

[Jerry N.]

After reading these posts, I’m pretty sure my first cook will just be with the gasser. I have an east west Genesis so I can set the back burner on high and maybe the middle one on low to get over 400 degrees and then indirect them for 40 minutes or so. That will give me a chance to test a rub as well is learn a bit about how they cook. Then, I’ll probably get the Jumbo Joe out and use charcoal. I have the two side charcoal baskets for that and can do an indirect that way.

 

[Darryl - swazies]

Cmon, I wanna see everyone argue about which charcoal cooks the wings the best next!!!!

 

[Brian B Atlanta]

Cmon, I wanna see everyone argue about which charcoal cooks the wings the best next!!!!

I don't think the chicken cares about the charcoal. Not like they are ribs or brisket or pulled pork they really aren't on the grill that long. But yes I am waiting for the best charcoal for wings.

 

[timothy]

Cmon, I wanna see everyone argue about which charcoal cooks the wings the best next!!!!

We'll let me see. There is that one flat top or pellet guy ( sorry I lose track ) who Instant pots his wings for a few minutes and finishes on the pellet grill.
It must be nice to have all these options.

 

[Jerry N.]

I don't think the chicken cares about the charcoal. Not like they are ribs or brisket or pulled pork they really aren't on the grill that long. But yes I am waiting for the best charcoal for wings.

Not sure about the “best”, but I’ll be using Rockwood hardwood lump because that’s what I have.

 

[ChadRex]

I have seen advice that suggests first dry brine with SALT only and let them sit in the fridge for several hours.
Then before putting them on the grill apply your favorite seasons. I like Meat Church Holy Voodoo
About 5-10 minutes before pulling them off the grill add some spray duck fat, then brush on your sauce just before moving them off or after pulling them.

 

[Brad Olson]

I have seen advice that suggests first dry brine with SALT only and let them sit in the fridge for several hours.

It definitely helps dry out the skin, which is good for crispness.

I tend to marinate/wet brine wings for a day or so and then let them dry out. Dry white wine has an acidity level that gives results I like.

 

[Larry D.]

I'm no expert, but I use the "hot fire in the center of the kettle, wings cooked indirect" method. The wings are dusted with my own rub, and cooked for about 30 minutes, flipped over about halfway through. A little bit of wood (usually a handful of maple twigs I pick up in the yard) add some smoke flavor. The vents on the kettle are wide open the entire cook.

 

[Jonas-Switzerland]

I'm no expert, but I use the "hot fire in the center of the kettle, wings cooked indirect" method. The wings are dusted with my own rub, and cooked for about 30 minutes, flipped over about halfway through. A little bit of wood (usually a handful of maple twigs I pick up in the yard) add some smoke flavor. The vents on the kettle are wide open the entire cook.View attachment 94670

Wow, these do look fantastic.

 

[J Hasselberger]

We've been doing wings using a variation of Steve Raichlen's Buffaque Wings recipe for years and have them every couple of months.

https://barbecuebible.com/recipe/buffa-que-wings/. They are exceptional with cold beer.

Follow the recipe for the marinade (we use Frank's Hot Sauce). Overnight is best. When ready, fire up the kettle and move the baskets to either side of the grill when they're ready to go. Make sure to use a drip pan between the baskets or you will hate the clean-up. Use 2 or 3 small chunks of pecan, about the size of a chicken wing.

Arrange with wings in the middle. Put the meaty part of the thumbs closest to the fire and put the flats in the middle, kinda like this:
Wings on by Jeff Hasselberger, on Flickr

Don't toss the marinade out, but boil it for a few minutes and use it as a mop. After about 20 minutes is a good time to start mopping. I usually mop 'em, flip 'em, then mop 'em again. after 30 minutes, mop 'em and flip 'em one more time. After 35 minutes, start crisping them up on the direct heat over the baskets. This is kind of a pain, but it's worth it. You can char 5 or so wings at a time on each side. Pile the charred wings up in the center of the grill as you go.

After you crisp them over direct heat, you get this:
Reheated wings by Jeff Hasselberger, on Flickr

A simple wing sauce of 50/50 unsalted butter and Frank's is hard to beat. Serve them with ranch or bleu cheese dressing and some carrots and celery. Pair with ice cold Yuengling in a frosty glass. Wing Nirvana.

Jeff